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Jenny Patterson cookbook, May 24, 1880
Page 82
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TeaCake, 1 cup of sugar, A lump of butter the size of an egg and half as much lard, 4 eggs 1/2 teaspoonful soda, 1 cup sour cream Firm enough to make into cakes. Tapioca Cream 3 table-spoonfuls of Tapioca soaked all night in water - drain all the water off. Then put the tapioca into 1 qt of milk - boil to a jelly & sweeten to your taste, add three eggs (3 eggs) to be stirred in while boiling. flavor with vanilla. You can reserve the whites, beat them very light - put in 1 table-spoonful of [illegible], some fine sugar, place an tsp of the cream brown lightly &
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TeaCake, 1 cup of sugar, A lump of butter the size of an egg and half as much lard, 4 eggs 1/2 teaspoonful soda, 1 cup sour cream Firm enough to make into cakes. Tapioca Cream 3 table-spoonfuls of Tapioca soaked all night in water - drain all the water off. Then put the tapioca into 1 qt of milk - boil to a jelly & sweeten to your taste, add three eggs (3 eggs) to be stirred in while boiling. flavor with vanilla. You can reserve the whites, beat them very light - put in 1 table-spoonful of [illegible], some fine sugar, place an tsp of the cream brown lightly &
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